roasted tomato zucchini pasta

with poached egg

  • 12 cloves garlic
  • ¼ cup (60ml) extra virgin olive oil
  • ¼ cup (60ml) white vinegar
  • 4 eggs
  • 400g truss cherry tomatoes
  • 2 cups basil leaves
  • sea salt and cracked black pepper
  • 6 medium (1kg) zucchini (courgettes),
    thinly sliced lengthways using a julienne peeler
  • grated parmesan, to serve
  1. Preheat oven to 180°C (350°F). Place the garlic and oil on a large oven tray lined with non-stick baking paper and cook for 10 minutes.
  2. While the garlic is cooking, heat a large saucepan of water over low heat until just simmering. Add the vinegar and use a wooden spoon to create a gentle whirlpool. Crack each egg, one at a time, into a small bowl and gently slip into the water. Poach the eggs, one at a time, for 3–4 minutes or until the eggwhite is cooked and the yolk is still runny. Remove with a slotted spoon and set aside.
  3. Place the tomatoes and basil on the tray
    with the garlic, sprinkle with salt and pepper and return to the oven for a further 10 minutes or until the tomatoes and garlic are soft. 
  4. Place the zucchini on the tray and return to the oven for a further 5 minutes to warm through. Remove from oven and toss to combine. 
  5. Divide between serving bowls and top each with a poached egg. Sprinkle with parmesan to serve.  Serves 4.
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